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Sunday, January 16, 2011

Chicken a la King

Chicken a la King
Chicken a la King is an old-fashioned classic that has stood the test of time.
This easy version of this saucy chicken favorite goes from prep to your table in under 30 minutes.

Serves: 4

Cooking Time: 25 min
  • 8 tablespoons (1 stick) butter, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into ½-inch chunks
  • 6 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1 cup (½ pint) heavy cream
  • 1/2 medium-sized green bell pepper, diced
  • 1 (2-ounce) jar chopped pimientos, drained
  • 1 (4½-ounce) can whole mushrooms, drained
  • 2 tablespoons dry sherry (optional)
  1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
  2. Saute chicken for 5 to 6 minutes, or until no pink remains. Remove chicken from skillet; drain and set aside.
  3. Add remaining 6 tablespoons butter, the flour, salt, and black pepper to the skillet, whisking constantly until butter melts. Slowly add chicken broth and cream, and bring to a boil, whisking until smooth and thickened.
  4. Reduce heat to medium-low, return chicken to skillet, and add remaining ingredients.
  5. Simmer until heated through, stirring constantly.

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